This dish is like winning the lottery, it is like finding an extremely impressive looking person, and discovering that on the inside they are even more beautiful and interesting…and in this case the outer beauty pleases the eye and the inner beauty will please the stomach…
Since culinary esthetic has an extremely important role in Tunisian cuisine, maa’kuda has been the source of pride to many Tunisian cooks. The moment of truth is when you cut the first slice and reveal the beautiful arrangement of colors and shapes on the inside…
It is a piece of art!
Take a look at this piece of art- It really makes me wonder whether Picasso actually created Cubism art on his own, or perhaps he just had a great piece of maa’kuda right before this amazing visual art discovery. 🙂
You will need:
6-7 medium Potatoes (butter potato/yellow potatoes)
1 large Onion
2 medium Carrots
1½ cup Frozen Peas
1 cup chopped Parsley
4 tbsp. Canola Oil
6 Eggs
1½ tsp. Turmeric
1 tsp. Black Peppers
2 tsp. Salt
Let’s get to work:
An easy start with the potatoes- there’s no need to peel (yet) or cut, just wash them well and place in a large pot.
Peel the carrots and place in the pot on top of the potatoes.
Generously fill the pot with water. Bring to a boil and continue by cooking until the carrots and potatoes are softened. The carrots and potatoes are sharing a pot here, but it is clear that the carrots will be cooked before the potatoes so keep an eye. About 15 minutes after boiling the carrots will be ready.
Take the carrots out of the pot and let the potatoes to continue cooking until softened (additional 10-15 minutes). You will know when sticking a fork or a knife in the middle of a potato is fairly easy…
While the potatoes continue to cook, cut the carrots into medium sized pieces. Half circles of 1-inch thickness work for me…
When the potatoes are ready, drain the water and let them cool for just a bit. When they are cool enough to touch, peel them.
Get the potato masher and ROUGHLY smash the potatoes. We are NOT trying to get smooth texture, it is actually important to leave some good chunks of potatoes.
Time to combine the other ingredients in. Finely chop the onion and add to the smashed potatoes.
color, aroma, taste…I’m crazy about parsley!
Chop the parsley and add as well.
Remember our spices: turmeric, black pepper and salt.
Add right on top.
Bit the eggs well and add to the mixture.
It is time to give everything a good mix.
Timing is everything- Now it is time to add the peas and carrots. The peas and carrot pieces are delicate and we want to keep their shape and avoid excessive mixing after they join the party.
After adding peas and carrots, gently fold them in the mixture just for an even spread. The maakuda mixture is ready so get the pot ready as well.
You will need a heavy pot that allow even heat spread and can also be transferred to the oven. I use a round Dutch oven pot of medium size of 3.5 quarts (9’’ diameter). Add the canola oil to pot and make sure the oil is VERY hot before adding the mixture in.
I try to pour it to the center of the pot and flatten the top as much as possible.
Cover the pot and allow the maa’kuda to cook for 10 minutes on medium heat. Meanwhile preheat the oven to 340°.
After 10 minutes, uncover the pot and move the maa’kud to a preheated oven at 340°.
Bake the maakuda for a little over an hour until the sides are browned and the top is golden and firm.
It’s a double flip:
The whole glory of this dish is its presentation: we need to get it out of the pot!
After the maa’kuda is out of the oven and cooled down just a bit, using a knife gently loosen the sides all around the maa’kud.
Place a plate (just a plate not the serving plate) on the top of the pot and bravely 🙂 flip the maa’kuda over.
This is beautiful, but it is the bottom of the maa’kuda and I am reminding you that this dish is a little bit about “showing off” so how can we see the top?
It is time to place your serving plate on top of the (bottom of the) maa’kuda.
Flip one more time…and… TA-DA!
When the maa’kuda is nice and cooled you can cut it into slices just like a cake, it is usually served cold or at room temperature. I know you don’t think it’s even possible, but the beauty on the inside of this maakuda surpasses the impressive outside.
Look at the arrangement of colors and shapes in this piece of maa’kuda!
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Quick Recipe:
Maa’kuda-
Boil whole Potatoes until soften (check with a fork), drain and peel while warm
Peel Carrots and boil them until soft.
Cut Carrots into half circles and smash potatoes roughly.
In a large mixing bowl combine smashed potatoes with chopped Onions, chopped Parsley, Frozen Peas and Carrot pieces.
Add Turmeric, Black Pepper and Salt and mix gently.
Beat the Eggs lightly and fold into the blend.
Add the Canola Oil to a Dutch oven medium sized pot (3.5 quarts and 9” diameter) over high heat. Allow the pot and oil to get hot.
Pour the mixture into the HOT pot with the Canola Oil.
Cover the pot and cook for 10 minutes on medium heat.
Remove the cover and move to a preheated oven (340°) bake for about an hour; until the Maa’kud is firm, sides are brown and top is golden.
Remove from oven and let cool for 20 minutes.
Loosen sides with a knife and turn over once to release from the pot and second time topside up onto a serving dish.
I’m planning to make this in a 3 quart caste iron cookware that is 10” in diameter. Can
you tell me if this make a difference in the outcome? I really want to serve this to my vegetarian family.
Hi Francine,
I’m so happy to hear you’ll be making Ma’akuda for the family! It’s such a great vegetarian dish!
Your pot (which is not far in measurements from the one I use) will work great; there’s no need for special adjustments since the measurements are very close to the one from the recipe. The results will be a slightly lower and wider Ma’akuda, but not by much.
Hope you all enjoy! I’d love to hear how it all worked out.
Huppit
Do you think it will work if I double this and bake it in a hot pre-heated large rectangular springform pan?
Hi Lisa,
You can most definitely use this recipe and bake this dish instead of the traditional pot method. I will suggest to grease the pan first or user parchment paper, silicon pan is also an option. The Ma’akuda edges may not be so dramatically golden and crispy, but you will still have the wonderful flavors in a form of a quiche.
Please le me know how it worked out for you. Enjoy!
Can this dish be frozen and reheated?
Hi Ellen,
Yes indeed it can. Just make sure after baking it to cool it completely before freezing and also on the other side, to allow it thaw completely (best in the refrigerator) before warming it up.
Huppit
What kind of condiment would be good with this dish? Thanks!
Hi Alison,
We usually serve Maa’kuda along side with other Tunisian Slatas and mezzes such as Makbuba – tomato-pepper slow cooked sauce , Mazura – Carrots, garlic, cumin, lemon salad …a lot of them can be found on the blog here (search “Salad”). Personally, I also love to have Tahina or Labneh (recipes are also on the blog) as a great condiment to Maa’kuda. Another thing that goes well with it, are fresh lemony salads (could be lettuce, kohlrabi pr any other).
I also can tell you that my father loves to make a sandwich with Mayo, Harissa, and Maa’kuda 🙂 I learned this trick from him and it is one of my go to sandwiches whenever I have any Maa’kuda leftovers…
🙂
How about with a 5 quart Dutch oven? Should I adjust the oven temp or baking time?
Hi Miriam,
If you’re keeping the same amounts in the recipe, there’s no need for a temperature change. However, please note that if the diameter changes, it will change the height of the Maakuda: with a lager diameter your Maakuda will be a little lower.
Hope this is helpful,
Huppit
First time followed recipe it was good and savory. Second time added 1 tsp. cumin, 1/2 cup each red, grn pepper chopped, 2 roosted jalapenos, skin peeled, de-seeded, chopped finely. instead of parsley used sm. bunch of fresh cilantro extra egg, when i cut it “oh, wow” was what I heard. I tried your fathers suggestion and made a sandwich for my self, Wonderful experience., thank you for clear directions. and sharing.
Awwww… I love reading this! So happy you got to make the Ma’akuda, make it your own, and enjoy it! (especially in a sandwich😋)
Yum yum yum!
Can I use another oil other than canola such as avocado oil or olive oil?
Hi Linda,
You can absolutely change up the oil. Avocado oil will work great. Olive it will work as well, but keep in mind it is heavier oil with stronger taste and this may also change the original flavors of this dish.
Please keep me updated on your Ma’akuda making… much luck and enjoy!
Huppit
This recipe looks so good, zi would like to try it but I don’t have a cast iron cacerolada. What else can I use instead?
Hi Gladys!
Thank you for your comment.You may use any pot that is suitable to transfer from stove top to oven.
Enjoy!
Huppit
Great base recipe, but really lacking pizazz! Needs lots of powdered cumin, Ras el Hanout, one cup chopped sharp cheese, and, 3 cups chopped fresh spinach. I hate to pimp an original recipe but for me it really needed the extras. Thanks for a great start!
Absolutely, it is my pleasure Camila, and you guessed it: In this post, I present Ma’akuda in its original traditional recipe which truly deserves all respect. However, of course you may add more ingredients and flavors. This is a beautiful recipe to modify; I once made one with a huge amount of fried onions and peppers. I also used this concept and made a sweet potato one with goat cheese…
Also important to mention, in Tunisian tradition Ma’akuda is served along side homemade pickled vegetables and Harissa. My father loves to put a few pieces of Ma’akuda in a sandwich of baguette with Harissa, mayonaisse, and Tunisian pickles…you have to try it, it is AMAZING!
This sounds and looks so delicious. Girlfriend trip coming up in Oct. This will definitely be on the menu! I’ll let you know how we all like it.
Soooo Exciting Pam!
I hope you all enjoy it!
Huppit
This is a beautiful dish, wish it was vegan.
Thank you dear Laura!
The eggs are crucial in this traditional recipe, but if you know of any substitution that may work well, give it a trt!
If you do please let me know how it work
Best wishes,
Huppit
This looks sooo yummy and it’s vegetarian! Do you use flat leaf or curly parsley? Thank you.
Thank you so much Brenda!
Personally I love using flat leaf parsley both for the flavor and the shape!
Of course you may use whatever you love best
Enjoy!
Huppit
What a great and versatile recipe. Can’t wait to try it – and then open the fridge to find leftovers. Anything that can be eaten later with pickles is a bonus!
Thank you so much Marge! and a couldn’t agree more about your leftover comment 🙂
Best and Yummy wishes,
Huppit
Looks amazing and can’t wait to try it but can you tell me how many people this recipe serves? Thank you
Thank you Joanne!
This can serve about 10-12 people (each gets a decent slice)
🙂
Enjoy!
Huppit
I think the salt probably should’ve said l/2 tsp? It says 2 tsp. But the image of the seasonings show the salt to be half as much as the black pepper not twice as much. 2 teaspoons of salt seems like a lot and the image doesn’t appear to indicate that.
Thank you Debbie for your message.
This recipe has 6 eggs and about 4 pounds of potatoes this is aside from the rest of the ingredients, so I find that 2 teaspoons of salt (the potatoes especially need the salt) and one teaspoon of black pepper are appropriate. Of course you may change and adjust it anyway you like.
Hope you enjoy!
huppit
I made your recipe for Ma’akuda and took it to a church Potluck. I came out just as yours was pictured. I wish I could attach my picture. I was delicious and I received many good comments about it. I used curly leaf parsley as that is what I had. Presentation was great. I received several comments that it needed more salt which suprised me as this was a vegetarian potluck where many people complain about dishes being to salty. I used 2 Teaspoons of salt as it called for. Did you salt the water you boiled the potatoes in? I will be making this again.
Thank you for sharing! I’m so happy to hear that Joe!
Regarding the salt, I can only think about the fact that different types of salts differ in taste based on origin and level of sodium chloride, trace of minerals, and even size of crystals… In many occasions I use pink Himalayan salt and in this recipe I find that the 2 tsps. amount gives the Maakuda a balanced taste…Having said all that, I suggest you just follow your own (and your guests’) preferable taste and change the amount of salt if needed.
I hope this is helpful and that next time you make the Maakuda it taste perfect!
Please keep me posted
Huppit